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I've asked several people this question and have yet to receive an answer, so I hope you don't mind me passing the torch to you, Kathy...
I think we can all agree that we're better off without having folks bash the life out of their herbs with a muddler -- instead people have adopted a gentler approach, releasing flavors and aromas instead of bitter chlorophyll. BUT, what's the point of "spanking" your leafy friends if you're just going to shake them with ice and pulverize them anyway. Doesn't that defeat the purpose?
Granted, I think this is a bigger issue with mint as it's more delicate than basil, but I can't help but notice that whole leaves go into your mixing tin and there's none to be found when you strain the drink...because they're obliterated by ice during the shaking process.
I invite anyone else to chime in as well.

Robert, I see you say 1/2 oz of each ingredient but you're shown overpouring/underpouring some. Was this intentional to affect the flavor profile, or a mistake in the recipe? Very interested in making this for special occasions.
Thanks!

No tonic in this one, Dave? Kidding!
Really great representation of a classic. Gotta agree with the above on the Carpano Antica. I almost jumped out of my pants when I found my local liquor store started carrying it regularly.

After having tried this with and without tonic, I have to say I prefer the leaving the bubbles out entirely. Depending on what brand you use, it can add a sharpness to the mint julep that just doesn't belong. I feel the crushed ice should be enough to ease the burn of the bourbon. I've never had something complain that a mint julep was "too strong". Bulleit, while a fine bourbon, may not be the best to introduce to beginners in this sport.
But, after all, this is a matter of preference. Would a bartender scoff at a customer who asked for a bit of tonic with their julep? I would hope not.

As a syrup, this is delicious. As a liqueur, I find it unbalanced. The sugar really masks the subtle malty characteristics of the beer. But if it's just the spice notes you're after, this works brilliantly. I scaled the sugar wayyy back and also introduced a different blend of booze to give it more of a liqueur appeal...something you wouldn't mind drinking on its own after a meal. I figured that if I'm going to be making a beer liqueur, it should exude the characteristics of the beer that's in it. Of course, that's just my opinion.

Since "bar spoon" isn't a standard measurement and I don't have any 1/8 ounce measures, it's my understanding that in the Savoy a "dash" is the equivalent of 1/3 teaspoon (which I do have). This conversion has worked extremely well in the past when I've dug recipes out of that book.

I prefer to make my own as well. Homemade grenadine is something that just can't be matched by commercial varieties. I make it similar to the way that I do my rich simple syrup (although which fresh pressed pomegranate juice instead of water), and then I add some other ingredients to give it something a little "extra." Pomegranate molasses, orange flower water, orange zest, and some vodka for preservative all eventually find their way into the mixture. I think it's a good ingredient to have around, especially with summer coming.

Clayton - I believe Jamie is putting the egg white in first in the off chance that he accidentally cracks some yolk or shell into container. That way he won't have to dump out the rest of his ingredients.
Lucas - If my memory serves me correctly (and judging by the ice in his other videos), Jamie is using a Kold Draft machine. The ice out of these machines is notoriously hard and dense, so they don't crack/shatter like home ice machines do.

Jamie, I understand your reasoning behind giving your herbs a good spank, but it seems that shaking everything together sort of defeats the purpose. You slap the herbs because you don't want to break any of veins in the leaves filled with chlorophyll, but it seems that they break anyway during the shaking process (the whole leaf gets obliterated by the ice).
Any thoughts on this?

Bitters bottles, shakers, mixing glasses, and spoons are from cocktailkingdom.com
The jigger is something I've never been able to find.
I'm off to go buy some Fernet! Love the inclusion of grapefruit into some recent episodes, Jamie. It's such a great spring flavor that often gets overlooked here in Denver.

I really enjoy rum drinks and I'm a bit surprised that I've never thought to try this. It seems so obvious. I've been using Zaya in cocktails recently and I've been satisfied with the results thus far, so it's time for another test.

I really don't think Cointreau and Cintronge can be considered interchangeable -- they're two different beasts. Cointreau, I think, is smoother and has a much more genuine tasting notes of bright orange zest., whereas I feel as though Cintronge incorporates more flavor of the actual orange fruit and has considerably more alcohol heat/taste. I much prefer Cointreau and I think it's worth the price difference, especially since you don't use very much of it at any given time.

I'm glad you chose to deviate from the recipe in the Savoy Cocktail Book that calls for equil parts brandy, creme de cacao, and cream. While it makes a good tasting drink, I think bumping up the brandy a little bit thins the texture and makes for better balance, both in taste and mouth feel.
As for the bitters, Peychaud's turns this cocktail into a circus. Give it a shot.

Glad to see your sponsorships are coming through with some better quality spirits! :P
This one looks really, really great. I'm running to go pick up some more Luxardo right now. I think tequila and egg whites play well together. One of my favorite cocktails consists of is a revised version of the El Pepino. Great summertime drink.

I noticed that too, Mike. As he counts off the measurements, it seems like he's counting off the tablespoons, not the ounces. I agree with you that 8 ounces of simple syrup sounds like a better balance than 16.

Is that Old Overholt I see?!
Boy, does that take me back to sophomore year in college.
Excellent work as always, Robert. Between shaking, muddling a maraschino cherry, or adding that maraschino cherry syrup into the drink, this just doesn't seem like a cocktail that's made with care anymore. Thanks for spreading the word.

Note to all:
Don't throw away the fat! Sure, you've made yourself a delicious bacon flavored cocktail with the bourbon, but use the fat to make some bourbon/bacon flavored cornbread or pancakes.
Cheers/bon appetit.

Sam,
Are you sure you're not getting wet cured bacon? When I fat washed my bourbon I made a special trip out to the butcher and bought the smokiest dry cured bacon they had (cost a pretty penny, but I wasn't buying much). When you use wet cured bacon, a lot of the brine gets purged during the cooking process...which should be pretty watery and salty. Just a thought.

I made some of this a while back and had the same recrystallization problems. I added a half part of water to the solution and haven't had any problems since. Of course, you have to adjust your recipes accordingly.